Stan Woodward, folklife researcher and producer-director of documentaries on Southern culture, worked with McKissick Museum curators Saddler Taylor and Jay Williams on a video documentation project, supported by the Southern Humanities Media Fund, called Southern Stews. This folklife video project was completed in May, 2002, and will be offered to educational television outlets in the southeastern states during the coming programming season. Southern Stews examines several of the South's major foodways traditions. Stew making becomes a ritual at family reunions, church homecomings and community events, retaining many of of these connections when done in many of the region's many small family-run barbecue restaurants. Among the stews addressed by the film are the Georgia and Virginia varieties of Brunswick Stew, Kentucky Burgoo, Carolina Hash and Virginia Sheep Stew.

Stan Woodward is the producer-director of documentaries such as Olgers Store (2000) and Sheep Stew (2001), recently shown on several Virginia Public Television stations; as well as Carolina Hash (2001), winner of a Cine Golden Eagle Award. The latter two productions were separately-funded spin-offs from the larger Southern Stews project. Woodward was the first Director of Technology and Distance Learning for the South Carolina Governor's School for the Arts (1998-99). While working with the South Carolina Arts Commission in the 1970s, he established the Regional Media Center and  Southern Film Circuit. Woodward is best known for his Southern cult classic, It's Grits, Blue Ribbon award winner at the American Film Festival in New York.

Several nationally-recognized scholars have been working as advisors to the Southern Stews video production, both on- and off-camera:
Lee Dew, Professor of History (Emeritus) at Kentucky Wesleyan College; John Burrison, Professor of English and Director of the Folklore Curriculum at Georgia State University; Katherine (Kasey) Grier, Assistant Professor of History and specialist in material culture studies at the University of South Carolina; Charles F. Kovacik, Professor of Geography at the University of South Carolina; Richard Pillsbury, Professor of Cultural Geography (Emeritus), Georgia State University; John Egerton, foodways researcher and author from Nashville, Tennesee; and Timothy Patridge, foodways researcher and Director of the Food and Beverage Program at Morris Brown College in Atlanta.